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This work aims to examine the quality features of functional camel ice cream (8% fat) prepared by replacing the cream with a solid milk fat fraction (SMF), a liquid milk fat fraction (LMF) and LMF: SMF (2:1 v/v) in the ice cream mixtures. All samples were assessed for their physiochemical and rheological characteristics and the sensory quality of the ice cream mixtures and resulting ice cream. The results clarified that the type of milk fat fraction affected the viscosity of the ice cream mixtures. Also, the whipping ability decreased gradually with the increasing slip melting point of the fraction used. The use of SMF in the ice cream mix decreased the adsorption of protein and fat destabilization, characterized by the slowest melting compared to ice cream with other milk fat sources. The highest and lowest hardness values were found in ice cream mixtures made with SMF and LMF, respectively. In conclusion, ice cream was successfully made by replacing the milk cream fat fractions. Cream substitution with SMF followed by LMF: SMF (2:1 v/v) is recommended in arid and semi-arid regions and improved the whipping ability, overrun, and flavor scores, which were lower when using SMF.

Using of the exopolysaccharide-producing starter culture for improving the texture and technical properties of low-fat Ras cheese was studied. Ras cheese was manufactured using cow milk (3% fat) with non-producing-EPS starter as control (CF). Low fat cow milk (1.5% fat) was divided into 3 equal portions. The first portion was served as control (Cl) with non-producing-EPS starter. While EPS producing starter either commercial (T1) or laboratory (T2) were added for the other two portions respectively. The experimental design was performed to compare full and low fat Ras cheese (CF and Cl) with non-producing-EPS starter culture with commercial and laboratory (T1and T2) with EPS producing starter culture. The physicochemical, textural profile analysis and organoleptic properties of fresh and stored cheeses (3 months) were determined. Also, the microscopic structural changes in fresh low-fat Ras cheese with EPSproducing starter were evaluated. The results indicated that addition of EPS producing cultures with decreasing fat of cheese milk lead to an increase in the moisture of treatments. Protein content of low fat Ras cheese was slight decreased with adding EPS-producing starter in cheese. The data indicate that control cheese (full fat without EPSproducing cultures) had the lowest values of acidity compared to low fat without EPS-producing cultures. Addition of exopolysaccharides starter in low fat Ras cheese caused decrease in hardness in cheeses. Values of hardness, cohesiveness, springiness, gumminess and chewiness decreased during storage period for 3 months. Using EPSproducing cultures in low fat Ras cheese was more pronounced on microscopic structural changes of the resultant cheese. Also, addition of EPSproducing cultures in Ras cheese milk improved sensory evaluation of the resultant cheese and cheese with 1.5% fat and EPS-producing culture (T2) was selected as the best cheese by sensory panel to produce high quality Ras cheese.